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Simmer pearled barley for 20 to 25 minutes, until tender and chewy, and hulled barley for 40 minutes or longer. Drain any excess moisture, in the case of hulled barley, then let the grain rest for 10 minutes to absorb the remaining surface moisture and become slightly firmer.
You can drink barley tea hot or cold. To make a pitcher of roasted barley tea, add 2 to 3 tablespoons of roasted barley grains to 4 cups of boiling of water. Allow the grains to simmer for five to 10 minutes before straining out the kernels.For a nutritional bonus, let the kernels rest, then eat them once they've softened.o make a pitcher of roasted barley tea, add 2 to 3 tablespoons of roasted barley grains to 4 cups of boiling of water. Allow the grains to simmer for five to 10 minutes before straining out the kernels. For a nutritional bonus, let the kernels rest, then eat them once they've softened.